Recent Forum and Blog Comments
- A fine start.
alfansoon Blog postVery first baguettes - Dutch Ovens @ miker940
dmsnyderon Blog postMulti-grain sourdough bread made with home-milled flours August 12, 2018 - stiff starter from a liquidkerry tanon Forum topicUsing a stiff starter
- Those look awesome
cfraenkelon Forum topicStill loafing - I have a great book
cfraenkelon Forum topici'm looking for more white spelt recipes
- FiltersSKS-75on Forum topicRecommended way to clean the INSIDES of a used Magic Mill III Plus?
- This one is a keeper for sure!
dabrownmanon Blog postCaramelized Onion Sourdough with 4 Cheeses - I'm pretty sure that I could eat at your place every day,
dabrownmanon Blog postBlack Peppercorn Peanut Cranberry 50% Sprouted Kamut SD
- The dutch ovens featuredmiker940on Blog postMulti-grain sourdough bread made with home-milled flours August 12, 2018
- Gave up
Valduson Forum topicUsing a stiff starter - thank you!kerry tanon Blog post20 %spelt sourdough handmixed
- What an interesting combo
Danni3ll3on Blog postBlack Peppercorn Peanut Cranberry 50% Sprouted Kamut SD - First, congrats on the mill,barryvabeachon Forum topicGot the Mill and the Book... BUT WHICH GRAINS DO I USE?
- thank you! katkerry tanon Blog post20 %spelt sourdough handmixed
- Ahh, I'll adjust the
toffeeon Forum topiccroissant help - Correctionalpacaon Forum topicBrioche help
- It's browning the butteralpacaon Forum topicBrioche help
- Whatever you mentioned here
alfansoon Blog postT65 Baguettes, a first for me
- Photos would be bestAnonymouson Forum topicCinnamon Raisin Swirl bread cracking
- Thanks for the offer Hester.
alfansoon Blog postT65 Baguettes, a first for me
- The fix is in!
alfansoon Blog postT65 Baguettes, a first for me
- Tandir bread
Doc.Doughon Blog postFirst bake from ITJB - .
gary.turneron Forum topiccroissant help - Crumb shot!
Danni3ll3on Blog postCaramelized Onion Sourdough with 4 Cheeses
- Thanks everyoneElsasquerinoon Forum topicAdvice on malt flour
- In an attempt to answer my
Bigblueon Forum topicStarter life-cycle. - The answer
albacoreon Forum topicAdvice on malt flour - maybe it is diastatic
bearhunteron Forum topicAdvice on malt flour - Hi Ru....
not.a.crumb.lefton Blog postToasted oat sourdough - Debra Wink worked with me to
DanAyoon Forum topicStarter life-cycle. - I think the 12hr ferment is
DanAyoon Forum topicStarter life-cycle.
- Abe-That's what I was getting
Bigblueon Forum topicStarter life-cycle.
- This is whysyroson Forum topicMathematician Needed
- thank you!Saraheliizabethhon Forum topicSweet brioche question
- At 350°F for about 35 minutesSaraheliizabethhon Forum topicSweet brioche question
- While said it has to be 12 hours?Anonymouson Forum topicStarter life-cycle.
- Can you post a link to this flour?Anonymouson Forum topicSourdough with UK Malted flour from Bacheldre Watermill
- what temp/time are you baking?
eddierukoon Forum topicSweet brioche question - Stiff
Valduson Forum topicUsing a stiff starter
- Stiff
Valduson Forum topicUsing a stiff starter
- If you like the flavor and want organichreikon Blog postT65 Baguettes, a first for me
- It isn't complicated
Mini Ovenon Forum topicUsing a stiff starter - I have been baking at 210Ckrishpantson Forum topicSlashes becoming too smooth
- I wonder this myself.kwbakeron Forum topicStone-Ground vs. Steel-Ground
- additionally, what really iskwbakeron Forum topicIshigaki 3745 Millstone - is this any good?
- good tip on the off the gridkwbakeron Forum topicIshigaki 3745 Millstone - is this any good?
- Milk
Tyler Deanon Forum topicHelp on Chinese Steamed Bread (Mantou, Bao) Using Poolish and Tangzhong Roux at the Same Time? - Valdus, if you still need
DanAyoon Forum topicUsing a stiff starter
- Figured it
Valduson Forum topicUsing a stiff starter
- I seem to be getting better gluten and strength development
Danni3ll3on Blog postCaramelized Onion Sourdough with 4 Cheeses